Horseradish Crusted Steak Roulade

By cbingham

Ingredients

• Lg. jar roasted red pepper
• 3 tbs EVOO
• 1 leek, white and light green parts only, finely chopped
• 2 garlic cloves, minced
• 1 cup chopped parsley
• Kosher salt & pepper
• 1 2-1/4-2/12 lb flank steak
• 1/2 lb sliced provolone cheese (about 8 slices)
• For the Crust
• 3/4 cup breadcrumbs
• 3 tsps chopped fresh rosemary
• 3 tbs chopped fresh parsley
• 1 jar prepared horseradish
• 3 tbs EVOO plus more for brushing
• Kosher Salt & pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 425. Heat oil in a large skillet over medium heat. Add the leek and garlic an cook until soft, about 5 minutes, Remove from heat, add the parsley and season with s&p. Let cool.
Gently pound steak until 1/4 inch thick. Lay on cutting board and season with s&p. Place the roasted peppers evenly over the meat, leaving a 1" border all around. Top with cheese slices then the leek mixture. Roll the meat away from you into a tight cylinder tucking in filling as you roll.
Mix breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 tsp salt & pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top, flip and press on other side. Tie with butchers twine.
Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer reads 130 for medium rare, about 45 minutes. Transfer to a cutting board and let rest for 15 minutes. Cut twine and slice into 1"thick pieces.